Pineapple & prawn rice

In a food processor, whizz together the shallot, chillies, lemongrass, garlic, lime leaves, coriander stems and curry powder with ½ of the oil to make a paste.

Heat the remaining oil in a wok; fry the paste over a medium heat for 5 minutes, stirring. Increase the heat to medium-high, then add the prawns, green beans and cashews; stir fry for 2-3 minutes or until the prawns are pink and opaque.

Scatter in the rice and pineapple and toss well until the rice is piping hot (about 2 minutes). Season with the fish sauce and squeeze over the lime juice. Transfer to a platter and scatter with the crispy onions and herbs.